These crispy vegetable fritters use a chickpea flour base with mixed vegetables for delicious high-protein, gluten-free, dairy-free, egg-free vegetable pancakes/fritters! Serve as an appetizer, side, or snack for a delicious veggie-packed treat!

In the last couple of weeks, I’ve shared classic Korean vegetable pancakes (buchimgae, naturally vegan) and gluten-free, vegan zucchini fritters made with rice flour. Now it’s the turn of these high-protein crispy vegetable fritters made with chickpea flour! These lie somewhere between Korean vegetable pancakes and chickpea flour pancakes/fritters but are wonderfully crisp and packed with flavor!

Chickpeas are one of my favorite legumes, which is why I always have a stash in my freezer ready to make vegetable chickpea stew and dishes like Lebanese fatteh. However, I’ve recently become interested in making and using homemade chickpea flour – like with this chickpea flour pasta and these crispy vegetable fritters. These chickpea flour pancakes/fritters are far more nutrient and protein-dense than those made with general all-purpose flour AND have an extra dimension of flavor, too!

All you need for these crispy vegetable fritters are just 9 ingredients and about 25 minutes! Even better, these veggie pancakes are a great way to encourage kids (and yourself) to eat more veggies! More so, the veggies you use for these gluten-free fritters are super versatile – use what you have in your crisper drawer as a great way to use up leftover veggies!

Want more simple appetizer inspiration? Why not try this Korean cucumber salad, Italian bruschetta, Air Fryer tortillas chips, corn riblets, or even steamed mushroom dumplings!

The Ingredients

• Vegetables: I used a combination of potato, zucchini, and carrot for a hearty, nutrient-dense combination.
• Chickpea flour: I use homemade chickpea flour, but feel free to use store-bought. If you want even crispier results, I recommend replacing 1 tablespoon of the flour with cornstarch or potato starch.
• Chia egg: using ground chia seeds or flaxseed, you can make a chia egg or flax egg, which will be used as a binder for these vegetable fritters. Check the FAQs for a substitute for vegetarian fritters.
• Spices: I used several spices for super flavorful fritters, including salt, pepper, garlic powder, onion powder, paprika, and thyme.
• Oil: needed to fry the vegetable fritters. Use the neutral cooking oil of your choice like avocado oil or olive oil.

I also like to make a simple dipping sauce with yogurt, chives or dill, onion powder, or even a vegan sour cream or homemade tzatziki.

Optional Add-ins

There are several ways you can adapt this vegetable fritters recipe, including:

• Other vegetables: I already have a recipe for Korean pancakes that use mixed vegetables – any of which you can use for this version. Green onions, shredded broccoli, corn, eggplant (needs to be salted), and peppers work particularly well. You could also try swapping out the regular potato for sweet potato or butternut squash, though those usually take longer to cook, so you may need to pan-fry them slightly first to soften.
• Other herbs: experiment with herbs based on the vegetables you use in these chickpea fritters. Dill, parsley, chives, cilantro, etc.
• Spices: you can add a little nutritional yeast to the spice mixture for a slightly cheesy nutty flavor. For heat, you can add chili/cayenne powder.
• Cheese: you can also add some of your favorite dairy-free cheese of choice, like shredded mozzarella or vegan parmesan. For vegetarian fritters, you could use parmesan or cheddar.

How to Make Crispy Vegetable Fritters

Step 1: Prepare the vegetables

First, grate the zucchini, carrot, and potato with a manual grater (medium holes) or using a grater disk in a food processor.

Then it’s time to salt the vegetables to remove the excess water. Do this by adding the salt to the vegetables, mixing, and allowing them to sit for 10-15 minutes.

Alternatively, leave them to drain in a sieve (over a bowl) and press out the remaining liquid after resting.

In the meantime, prepare the flax/chia egg by combining 1 Tbsp ground chia with 3 Tbsp water, mixing, and leaving to thicken for 10 minutes.

After sitting, transfer the vegetables to a nut milk bag or muslin cloth/cheesecloth and squeeze out as much liquid from the vegetables as possible (read notes for using this drained liquid).

Step 2: Prepare the vegetable fritter batter

I find it easiest to first mix the spices and chickpea flour in a separate bowl. However, feel free to add them directly to the drained vegetable mixture and mix well to combine.

Then add the chia egg and mix once more until thoroughly incorporated.

Step 3: Shape and fry the vegan fritters

For even-sized fritters, separate the batter into 1.8oz/50g pieces and shape it into round patties. I do this by placing them between two layers of parchment paper and rolling them out slightly.

At this point, you can freeze any you don’t plan on using immediately.

For those that you plan on cooking immediately, heat up 1-2 Tbsp of oil in a larger skillet over medium-high heat and then transfer 1-2 fritters to the pan (based on the size of the pan).

Fry for 2-3 minutes per side, flattening/pressing with a spatula for crispier results. Leave the cooked patties to drain on some kitchen paper while you cook the remainder of the batch, or keep warm in the oven (at 230ºF/110ºC) until you’re ready to serve!

How to Serve 

Enjoy these vegetable fritters alone with the dip of your choice, or with any of the below:

• Pita: serve in a pita/wrap as a simple lunch with salad veggies and sauce.
• Brunch: serve alongside tofu scramble, toast, and other brunch favorites. If you’re not vegan, you could top them with a poached egg.
• Salad: serve with your simple salad of choice like Panzanella salad, cucumber and tomato salad, or simple kale salad.

You can also serve it besides soup and with other appetizers as part of a larger spread.

How to Store 

Fridge: store any leftover vegetable fritters in an airtight container and enjoy within 3-4 days.

Freeze: you can freeze the vegetable fritters from raw or cooked. Either way, place the patties in between layers of parchment paper and freeze for between 2-3 months. Allow the uncooked patties to thaw before pan-frying.

Reheat: reheat the vegetable pancakes either in a pan with a bit of oil or in the oven/Air Fryer until warm and crispy.

FAQs

Recipe Notes & Variations

• Draining the vegetables: make sure to squeeze out as much moisture as possible; otherwise, the vegetable fritters might not bind properly and could be soggy when cooked.
• The leftover drained liquid: there’s no reason to throw this away. You can freeze it and add it to vegetable stock or soup bases, use it to cook rice/pasta, add to curries, or even add it to bread doughs in place of water. You could even add it to smoothies (if it isn’t too salty).
• Experiment with herbs/spices: it’s easy to change the flavor of these vegetable fritters with different herbs and spices, so feel free to experiment.

More Asian-Inspired Recipes

• Rainbow vegetarian bibimbap
• Kimchi fried rice
• Japchae Korean glass noodles
• Rainbow cucumber sushi
• Vegetable lo Mein
• Napa Cabbage Kimchi (Korean Baechu-Kimchi)

If you try this vegan vegetable fritters recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!